What is an Italian cheesecake

Italian cheesecake with ricotta and lemon

Today we're celebrating a little anniversary: ‚Äč‚ÄčThis is the 85 cheesecake recipe on my blog! So this is by far the most extensive category here. As you can see, cheesecake is very popular here. I last looked through the recipes and discovered that I've never baked one with ricotta. I've now made up for that and the result is an Italian cheesecake with lots of ricotta and lemon.

It just tastes like summer, even if spring is a little weaker here because of the temperatures. After all, the sun is shining and that puts you in a good mood. A piece of cheesecake will make the mood even higher - perfect on a Sunday, right? Because on Sundays my mom and grandma used to have cake.

It's good when you have a colleague at school who is very familiar with Italian cuisine. With her help, the recipe was given the finishing touches.

The cake is so creamy and deliciously lemony. In the summer it is sure to be particularly refreshing, fresh from the refrigerator. At room temperature it was already very tasty. We just better not think about the calories!

The recipe follows immediately - Italian cheesecake should not be missing on the coffee table:

ingredients

For the ground:

  • 150 g wholemeal shortbread biscuits (or other biscuits to taste)
  • 80 g butter

For the cheesecake layer:

  • 1000 g ricotta
  • 200 g of sugar
  • 50 grams of flour
  • 6 eggs size M.
  • Zest of an organic lemon
  • 2 teaspoons of lemon juice
  • Icing sugar for dusting

preparation

  • Line a 26 cm diameter springform pan with parchment paper on the bottom
  • Crumble the shortbread biscuits finely - either in a stand mixer or with a rolling pin (put the biscuits in a sealed bag and roll them vigorously)
  • Melt the butter and knead with the biscuit crumbs.
  • Firmly press the mixture on the bottom of the springform pan to form a thin base.
  • Allow to cool in the refrigerator until further use (or briefly put in the freezer).
  • Preheat the oven to 175 degrees top / bottom heat.
  • Mix the ricotta with the lemon zest.
  • Mix flour and sugar,
  • add to the ricotta and stir until smooth with a spoon.
  • Add the lemon juice.
  • Thoroughly stir in the eggs one at a time with a spoon or spatula until a homogeneous cheesecake mixture is formed.
  • Spread the mixture on the floor and smooth it out.
  • Push the pan a little deeper than the middle (for me the 2nd rail from below) into the oven and let it bake for 60 minutes.
  • Then let it rest in the oven for an hour. To do this, clamp a spoon handle between the door so that the moisture can escape.
  • Then let the cake rest in the refrigerator for at least 4 hours, preferably overnight.
  • Sprinkle with some powdered sugar before serving.

Remarks

Since the cake has to rest, it is best to bake the day before consumption!

Have you tried my recipe?
How did you like it? If you like it, please link me to Instagram @meinetorteria

It's very easy to prepare - you don't even need a food processor or hand mixer. A spoon or spatula is sufficient.

The hardest part is that the cake has to rest in the refrigerator for a few hours (or better overnight) before serving. So better bake the cake the day before you want to enjoy it.

How do you like the 85th cheesecake recipe here on my blog? In the corresponding category (Recipes - Cake - Cheesecake) there should be the right recipe for every taste. I would be very happy if you could give me a short feedback after you tried one of the recipes. Gladly under the post in the comments, on Instagram, Facebook or by email.

In this sense: "Cake it easy", yours